Corn Bread

Summer has been so busy! We’ve been enjoying BBQ at home and will occasionally smoke ribs, chicken, pork loin, and even beef brisket. When creating the perfect BBQ meal the side dishes must be the traditional BBQ side dishes.

After experimenting with several Corn Bread recipes I have finally found my favorite, I’ve made it numerous times and it turns out good each time. I’ve brought this a few places when we are joining others for a meal and am often asked for the recipe so I wanted to share it. Positively Angel Corn Bread-1

In so many of the other recipes I’ve made there’s a baking soda taste or something I can’t put my finger on- this recipe is perfect! Be careful not to over-cook it because one of the keys to good corn bread is keeping it moist. I’m told this recipe freezes well also. The gal that shared the recipe originally doubles the recipe and as soon as it’s done she wraps one in cling wrap and pops it straight into the freezer- just like baking a cake. Of course, we always like it best when it’s smothered in butter and honey, even though it’s sweet enough without the honey.

This recipe is from a cook at one of my favorite sources. Bethanywesthersby posted this recipe to and it has over 4,000 five star reviews- you know it’s amazing when it has reviews like that! You can read the reviews here.


    1. 1/2 cup butter
    2. 2/3 cup white sugar
    3. 2 eggs
    4. 1 cup buttermilk
    5. 1/2 tsp baking soda
    6. 1 cup cornmeal
    7. 1 cup all-purpose flour
    8. 1/2 tsp salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs to the pan and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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